Chicken Casserole - cooking recipe

Ingredients

4 chicken breasts (2 c. chopped and cooked)
2 c. chicken broth
1/2 stick butter
4 eggs, hard-boiled and finely chopped
1/2 c. Dukes mayonnaise
1/2 c. chopped onion
2 c. + 1 c. Pepperidge Farm herb-seasoned stuffing mix

Preparation

Rinse chicken under cool water.
Place in large pot and fill with water about 1 inch over top of chicken.
Add 1/2 stick of butter and cook for about 1 hour.
(Test:
Chicken should fall easily off bone.)
Chop or shred chicken.
Save 2 cups of the chicken broth.
Boil eggs for 10 minutes.
Remove shells.
Chop into fine pieces.
Preheat oven to 350\u00b0.
Chop, prepare and measure remaining ingredients.